Sticky Teriyaki Chicken Thighs with Rice and Broccoli

Why You’ll Love This Recipe

• Classic teriyaki balance: salty, sweet, and gently boozy from mirin and sake.
• Restaurant-level glossy glaze made in one pan—no specialty tools needed.
• Weeknight-friendly: rice, a quick pan sauce, and 15-minute sides.
• Kid-approved, crowd-pleasing, and easy to scale up.

Grocery List

• Produce: Broccoli (12 oz), 2 scallions (optional)
• Dairy: None
• Pantry: Chicken thighs, Japanese short-grain rice, soy sauce, mirin, sake, granulated sugar, neutral oil, kosher salt, black pepper, sesame seeds

Full Ingredients

Chicken Teriyaki

• 1 1/2 lb boneless, skin-on chicken thighs (4–6 pieces; skinless works too)
• 1 tbsp neutral oil (canola, grapeseed, or avocado)
• Pinch kosher salt and black pepper
• 1/3 cup soy sauce
• 1/3 cup mirin
• 1/3 cup sake
• 2 tbsp granulated sugar

Rice

• 1 1/2 cups Japanese short-grain rice
• 1 3/4 cups water

Broccoli and Finishes

• 12 oz broccoli florets (about 4 cups)
• 2 tsp toasted sesame seeds
• 2 scallions, thinly sliced (optional)

Step-by-Step Instructions

Step 1: Rinse and start the rice

Add the rice to a bowl, cover with cold water, swish, and drain. Repeat 3–4 times until the water is mostly clear. Combine rinsed rice with 1 3/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then immediately reduce to low, cover, and simmer for 15 minutes. Turn off heat and let stand, covered, for 10 minutes to steam and finish.

Step 2: Mix the teriyaki sauce

In a small bowl, whisk together the soy sauce, mirin, sake, and sugar until the sugar fully dissolves. Set aside. This classic 1:1:1 ratio is the backbone of the shiny lacquer you want.

Step 3: Prep and sear the chicken

Pat chicken thighs very dry with paper towels. Lightly season with a pinch of salt and pepper (soy sauce will add plenty of salt). Heat a 12-inch heavy skillet over medium heat and add the oil. When shimmering, add the thighs skin-side down. Cook without moving for 8–10 minutes, adjusting heat to maintain a steady, gentle sizzle. The skin should become deeply golden and much of the fat will render.

Step 4: Finish cooking the chicken

Flip the thighs and cook 4–6 minutes more, until the thickest part registers 165–175°F. Thighs are juiciest and most tender toward 175°F. Pour off excess fat from the pan, leaving just a thin sheen.

Step 5: Lacquer with teriyaki glaze

Return the skillet to medium-high heat. Pour in the teriyaki mixture. It will bubble briskly. Tilt and swirl the pan, spooning sauce over the chicken as it reduces. Cook 3–5 minutes until the bubbles turn glossy and slower, and the sauce clings thickly to the chicken and the spatula. You’re aiming for a syrupy glaze that coats the back of a spoon. If it reduces too far, add 1–2 tbsp water to loosen. Remove from heat.

Step 6: Steam the broccoli and toast the sesame

While the sauce reduces, set up a steamer or place a metal sieve over a pot with 1 inch of simmering water. Steam broccoli for 4–5 minutes until crisp-tender and bright green; season lightly with salt. In a small dry skillet, toast sesame seeds over medium heat for 1–2 minutes, shaking often, until fragrant.

Step 7: Plate and serve

Fluff the rice with a fork. Slice the chicken into thick strips. Spoon extra glaze from the pan over the chicken. Serve over bowls of rice with broccoli on the side. Finish with toasted sesame seeds and sliced scallions if using.

Pro Tips

• Dry equals crisp: Really pat the chicken skin dry to help it render and brown beautifully.
• Watch the glaze: The line between glossy and burnt is short. When bubbles look thick and slow and the glaze coats a spoon, you’re there.
• Use a large, heavy pan: A 12-inch skillet prevents overcrowding and helps the sauce reduce quickly.
• Temperature sweet spot: Thighs are forgiving—165°F is safe, 175°F is silky and tender.
• No sake on hand: Use dry sherry or a 50/50 mix of apple juice and water with 1 tsp rice vinegar per 1/3 cup as a stand-in.

Variations

• Skinless thighs: Reduce sear time by 2–3 minutes; you’ll still get a gorgeous glaze.
• Ginger-garlic twist: Add 1 tsp grated ginger and 1 small minced garlic clove to the sauce for a spicier, aromatic version.
• Salmon or tofu: Swap in 4 salmon fillets or firm tofu slabs; sear 3–4 minutes per side, then glaze 2–3 minutes.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a covered skillet with a splash of water until warmed through. The teriyaki sauce can be mixed up to 1 week in advance and stored chilled. Cooked rice keeps 3–4 days refrigerated; reheat covered with a sprinkle of water. The cooked chicken (sliced and glazed) freezes well for up to 2 months; thaw overnight in the refrigerator and rewarm gently.

Nutrition (per serving)

Approximate: 720–780 calories; 35–45 g protein; 18–26 g fat; 85–95 g carbohydrates; 3–5 g fiber; 10–16 g sugars. Sodium about 1,200–1,400 mg (varies by soy sauce). Values are estimates.